The Best Coconut Cream Pie
Makes 1 pie
1 cup sweetened flaked coconut
1 (15 ounce) can regular coconut milk
1 1/3 cups half and half (or enough half and half to make 3 cups of liquid)
3 egg yolks
3/4 cup white sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
1 (9 inch) pie shell
Whipped cream (recipe follows)
- Preheat oven to 350 degrees. Spread 1/2 cup sweetened flaked coconut onto a baking sheet lined with aluminum foil. Bake until golden brown, stirring occasionally, 5-7 minutes. Set aside.
- Mix together coconut milk and half and half in a large saucepan. Take out about 1/2 cup of liquid and add to 1/3 cup cornstarch in a separate bowl and mix together to create a slurry. Add back into the saucepan. Add sugar, egg yolks, and salt and mix well. Bring to a boil over low heat, whisking constantly, until custard has changed in consistency and thickened.
- Remove from heat and stir in the remaining 1/2 cup (untoasted) sweetened flaked coconut and vanilla extract. Place in the pie shell.
- To make whipped cream; in the bowl of a stand mixer or with a hand mixer, place 1/2 cup of heavy whipping cream. Whip with the whisk attachment until soft peaks form, about 2 minutes. Add 2-3 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip until stiff peaks form, about 30 seconds. Watch a detailed video here. Top the coconut custard filling with the whipped cream and the toasted sweetened flaked coconut and refrigerate for at least 4 hours.
Adapted from Allrecipes’ Old Fashioned Coconut Cream Pie